Chickpea Falafel

Ingredients

• 750 grams chickpeas
• half an onion medium onion
• 5_6 cloves garlic
• 1 teaspoon white pepper
• 1 tablespoon ground coriander
• 1 tablespoon cumin
• 1 teaspoon for half the batch baking soda
• 1 tablespoon salt
• half a glass of water water
• a little water water
• to taste fresh coriander
• to taste parsley
• to taste sesame seeds
• to taste garlic powder
• plenty oil for frying

Instructions

1. Soak 750 grams of chickpeas in a bowl of water overnight before preparing.
2. Chop half a medium onion and 5_6 cloves of garlic, then place them with the chickpeas in a meat grinder or food grinder.
3. Grind the chickpeas with the onion and garlic in the meat grinder or food grinder for the first time.
4. Grind the chickpea mixture in the meat grinder or food grinder a second time to achieve the desired texture.
5. Add the following spices to the ground chickpea mixture in the mixing bowl or stand mixer: 1 tablespoon cumin, 1 teaspoon white pepper, 1 tablespoon ground coriander, and 1 tablespoon salt.
6. Do not add the baking soda to the mixing bowl or stand mixer except to the amount that will be fried.
7. Knead the falafel mixture in the stand mixer or by hand until combined; it was mentioned to knead it for about 7 to 10 minutes, and the more it is worked, the better.
8. If the falafel mixture in the mixing bowl or stand mixer is dry, half a glass of water can be added until it is balanced—not dry and not too soft.
9. Portion the unused falafel mixture into a freezer bag after mixing it without baking soda, then seal the bag, press out the air, and place it in the freezer.
10. Add 1 teaspoon of baking soda to half the batch, or only to the amount of falafel mixture intended for frying, in the mixing bowl half an hour before frying.
11. If the falafel mixture in the mixing bowl needs its consistency adjusted before frying, a little water can be added because the chickpeas absorb water.
12. Heat plenty of oil in the frying pan; the oil should be at least 10 cm deep in the pan.
13. To test the oil temperature in the frying pan, drop a small ball or small patty of falafel mixture into the oil; it should bubble to the surface after a few seconds.
14. Shape falafel patties in a falafel mold, pressing only lightly so the patty slides easily from the mold into the frying pan.
15. Falafel patties can be shaped in the frying pan using two spoons instead of a falafel mold for those who do not have a mold.
16. Sesame seeds can be added to the falafel patty while shaping it before lowering it into the frying pan.
17. Carefully lower the falafel patty into the frying pan without shaking the mold if the mixture has the correct consistency.
18. Keep the oil in the frying pan hot at the start for the first batch, then reduce the heat slightly after the first side.
19. Do not turn the falafel patty in the frying pan until it has set and formed a crust.
20. Fry the falafel patties in the frying pan until golden and crisp on the outside and cooked through on the inside.
21. If the oil level in the frying pan drops during frying, add more oil to the frying pan.